Ingredients

• 1 kg - Papaya, raw
• 1/2 kg - thendlin
• 1 kg - Carrots
• 1/2 kg - Chowli Beans
• 250 ml - Vinegar
• 250 g - Kashmiri chillies
• 1 tbsp - Jeera/Cumin
• 2 tbsps - Mustard Seed
• 1 tbsp - Turmeric Powder
• 3/4 tbsp - Methi
• 2 tbsp - Til
• 1 tsp - Pepper Corns
• 1 tbsp - Channa dal
• 1 tbsp - Moong dal
• 1 Liter - Vinegar
• 50 - green chillies
• 3 inches - Ginger
• 6 Pods (whole) - Garlic
• 1/2 kg - chilli Powder
• 250 gms - Sweet Oil
• 2 Bunches - Curry Leaves

How to Make Mixed Vegetable Pickle - Crunchy

• Cut and clean the vegetable pieces, then dry them in the sun.
• Once dried, soak them in cooled salt water.
• Roast the masala ingredients and grind them with 250 ml vinegar.
• Mince green chillies, ginger, and garlic.
• In 1 litre of vinegar, boil the minced masala, then add the roasted masala and chilli powder and stir.
• When done, turn the stove off.
• After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala-vinegar mix.
• Heat 250 gms of sweet oil, fry curry leaves, then add it to the pickle.
• Check seasoning and add vinegar, salt etc., to get the best taste.
• This pickle is crunchy and delicious.